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Buckwheat Pancakes with Salted Butter and Honey

  • 25 min
  • Makes 25 Pancakes/Serves 6 servings

Buckwheat Pancakes with Salted Butter and Honey

Nothing says cheers to the weekend like Brunch.

So, in the spirit of fabulous weekend Brunchin’ are you ready to switch up in your pancake-making-regime? Good, because we have a gorge new recipe for you to rock n’roll with this weekend. Introducing Annie Bell’s Buckwheat Pancakes with Salted Butter and Honey. They sound so fancy but are super simple!

I mean, we would LIKE to say this recipe is ‘Fool proof’… but we won’t. Just in case one of you fine folk isn’t successful in your pursuit of pancakes and then we have unintentionally called you a fool..

The Complete Natural Community is all about supporting each other – through thick and thin (and terrible) pancakes.

Ok, ok back to the recipe. Buckwheat flour is lovely stuff, seal-grey with black flecks, faintly sour, delicate and altogether more elegant than wholemeal flour. So it’s a good way to up our much needed intake of wholegrains. These pancakes lend themselves to savoury options as well as sweet – smoked salmon and sour cream in particular. Divine. You can find more snazzy pancake recipes here.

(ps. If you like this recipe, you’ll love Annie’s cookbook The Modern Dairy.)

Step by Step (tick the boxes as you go)
  • 1 Sift the flours and baking powder into a large bowl and then add the sugar and sea salt.
  • 2 Whisk the egg yolk and milk in another bowl until blended.
  • 3 Pour this mixture onto the sifted dry ingredients and whisk until smooth. Leave stand for ten minutes.
  • 4 Whisk the egg white until stiff in a medium bowl using an electric whisk and then fold it into the pancake mixture.
  • 5 In the meantime, heat a non-stick frying pan over a lowish heat for 10 minutes until it reaches an even snug warmth.
  • 6 Grease the pan with oil, then drop tablespoons of the mixture into the pan spaced slightly apart. Cook for 1-2 minutes until the surface pits with bubbles, then carefully turn the pancakes using a palette knife and cook for 1 more minute until golden on the underside.
  • 7 You should find the first side is completely smooth, while the underside looks more like a crumpet.
  • 8 Remove first batch of pancakes from pan and serve to plate straightaway. Smear with a little salted butter and a dollop of honeycomb to eat. Alternatively, if you want to make all the pancakes first keep adding pancakes to a foil covered plate in a preheated 160'C fan oven. Re-oil the pan now and again when needed between batches as it is needed. When you are ready to serve, stack the pancakes in stacks of six with knob of salted butter and a dollop of honeycomb.
  • 80g Plain flour
  • 80g buckwheat Flour
  • 2 teaspoons Baking Powder
  • Pinch of golden caster sugar
  • Pinch fine sea salt
  • One Medium Egg, Seperated
  • 300mls Whole Milk
  • 2 Teaspoons of Veg Oil (for grilling)
You’ll need
  • Non-stick Frying Pan